Summer in Winter Penne with Chicken

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6


  1. Salt
  2. 1 box (1 pound) Compliments Penne Rigate
  3. 11/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  4. freshly ground pepper
  5. 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  6. 11/4 pounds Roma type tomatoes, cored and chopped
  7. 2 firm-ripe avocados, peeled, pitted, and chopped
  8. 1/4 cup finely chopped Compliments Organic Fresh Basil Leaves


  1. Bring 4 quarts of salted water to a boil in a 6 to 8-quart pan over high heat.
  2. Add penne and cook until pasta is tender to bite, 10-12 minutes.
  3. Meanwhile, season chicken to taste with salt and pepper. 
  4. Combine chicken and oil in a 12-inch nonstick frying pan. 
  5. Stir often over high heat until chicken is lightly browned and no longer pink in center (cut to test), 5-6 minutes. 
  6. With a slotted spoon, transfer chicken to a plate and keep warm.
  7. Add tomatoes and avocados to frying pan. 
  8. Stir often over high heat until tomatoes just start to fall apart, 2-3 minutes. 
  9. Remove from heat. 
  10. When pasta is done, drain well then transfer to a serving bowl. 
  11. Add chicken, tomato mixture, and basil. Toss well and season to taste with salt and pepper.


Smart Planning: When shopping for this recipe, buy a 3-lb. package of boneless skinless chicken breasts. Use half for this recipe and save half to use for the Mediterranean Chicken Skewers recipe.